These molasses cookies are sort of like gingerbread cookies, but way better. They're packed with flavor (don't sleep on the black pepper) and they've got a soft, cake-like texture. We're obsessed.
Can I use dark or light molasses for this recipe?
Yes! Either one works well. What you CAN'T use is blackstrap molasses, which is more bitter and less sweet than its lighter counterparts. If it's all you've got, you can substitute half the blackstrap molasses for corn syrup to help balance the flavor.
How long will these cookies last?
These cookies will keep in an airtight container for up to a week...but we have a feeling they won't last that long. 😉
Editor's note: This recipe was updated on January 2, 2022, to reflect a revised procedure and ingredients.
freshly ground black pepper
(1 1/2 sticks) butter, softened
packed brown sugar
minced fresh ginger (optional)
pure vanilla extract
granulated sugar, for rolling
- In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- In a large bowl using a hand mixer or in the bowl of a stand mixer using a paddle attachment, beat butter and brown sugar until light and fluffy. Beat in molasses, egg, fresh ginger (if using), and vanilla until just combined. Mix in flour mixture until just combined. Cover and chill for at least 1 hour.
- Preheat oven to 375° and line 2 large baking sheets with parchment paper. Using a medium cookie scoop, portion and roll dough into 1 1/2" balls. Roll in granulated sugar and arrange onto prepared baking sheets, 2" apart.
- Bake until puffed up and golden around edges, 12 to 15 minutes.